HS Code for Pickled fruit

Pickled fruit is classified under HS code 2001.90. This classification is governed by Chapter 20, which covers preparations of vegetables, fruit, nuts, or other parts of plants. Specifically, heading 2001 is reserved for products that have been prepared or preserved using vinegar or acetic acid. The use of vinegar is the defining characteristic that separates these products from those in heading 2008 (fruit otherwise prepared or preserved). Subheading 2001.90 is a residual category for all edible plant parts preserved in vinegar except for cucumbers and gherkins. To qualify for this code, the fruit must be immersed in a liquid containing acetic acid, which acts as the primary preservative and flavoring agent, regardless of whether sugar or spices have also been added.

Products Included

• Pickled mangoes and mango chutney (if vinegar-based)
• Pickled peaches or pears in vinegar
• Pickled ginger (sushi ginger) preserved in acetic acid
• Pickled onions (often treated as fruit/vegetable parts)
• Pickled citrus peels in vinegar

Common Misclassification

Pickled fruit is often confused with products in heading 0812, which covers fruit provisionally preserved (for example, by sulfur dioxide gas) but unsuitable in that state for immediate consumption. HS code 2001.90 is only for finished, edible products. Another common error is using 2008.99 for fruit preserved in syrup; if any vinegar or acetic acid is used as the preservative, 2001.90 must be used instead. Additionally, pickled cucumbers must be excluded as they have their own specific code, 2001.10.

FAQ

What is the HS code for Pickled fruit?

The HS code for fruit preserved in vinegar or acetic acid is 2001.90.

Does this code include fruit preserved in alcohol?

No, fruit preserved in alcohol (spirits) is generally classified under heading 2008, as it does not meet the vinegar/acetic acid requirement of 2001.